Rustic Finnish Salmon Pie with Dill and Leeks

Name: Rustic Finnish Salmon Pie with Dill and Leeks
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 cups all-purpose flour; 1/2 tsp salt; 1/2 cup unsalted butter, chilled and diced; 1/4 cup cold water; 400g fresh salmon fillets; 1 large leek; 2 tbsp fresh dill; 1/2 cup double cream; 1 egg, beaten; Salt and pepper; 1 egg; 1 tbsp milk

Savory Pie Encasing Tender Salmon, Fragrant Dill, and Sweet Leeks

A traditional Finnish dish with a flaky crust, this salmon pie is perfect for a comforting dinner. It highlights the classic flavors of the Nordic region with its creamy filling of salmon, dill, and leeks.

1 h 45 min
6
Intermediate

Ingredients

For the Pastry

2 cups all-purpose flour

1/2 tsp salt

1/2 cup unsalted butter, chilled and diced

1/4 cup cold water

For the Filling

400g fresh salmon fillets

skin removed and cubed

1 large leek

cleaned and sliced

2 tbsp fresh dill

finely chopped

1/2 cup double cream

1 egg, beaten

Salt and pepper

to taste

For the Egg Wash

1 egg

1 tbsp milk

Preparation

Preparing the Pastry

Combine dry ingredients

In a large bowl, combine flour and salt.

Cut in butter

Cut in butter until the mixture resembles coarse crumbs.

Form the dough

Stir in water, a tablespoon at a time, until the dough begins to come together. Wrap in plastic and chill for 30 minutes.

Preparing the Filling

Sauté the leeks

In a skillet over medium heat, sauté leeks until softened.

Mix filling

In a bowl, mix cubed salmon, sautéed leeks, dill, cream, salt, and pepper.

Cool the filling

Allow the filling to cool before incorporating into the pastry.

Ensure the filling is cool before adding it to the pastry to prevent it from becoming soggy. Adding a little lemon zest can brighten the flavors.

Cooking Process

Roll out pastry

Roll out dough on a lightly floured surface until 1/8 inch thick.

Fill the pie

Place the bottom crust in a pie dish and pour the salmon mixture evenly. Top with the second crust.

Bake the pie

Brush with egg wash and bake in a preheated oven at 375°F (190°C) for 45-50 minutes.

Plating & Serving